Tamale casserole is comfort food with a Tex-Mex twist. This all-time favorite typically features layers of ground meat, cheese, seasonings, and a cornmeal batter. In this simplified version, torn corn tortillas stand-in for the batter.

1 pound uncooked ground turkey
2 cloves garlic, minced
1 (14 to 16 ounce) can cream-style corn
1 (10 1/2 ounce) can chili without beans
2 teaspoons dried oregano, crushed
1/2 teaspoon ground cumin
1/4 teaspoon salt
8 (6-inch) corn tortillas
1 cup chicken broth or water
1 (2 1/4 ounce) can sliced pitted ripe olives, drained
1 cup shredded Cheddar cheese (4 ounces)
Dairy sour cream (optional)
Thinly sliced green onion (optional)

In a large skillet cook turkey and garlic over medium heat view turkey is no longer pink. Drain fat. Stir in corn, chili, oregano, cumin, and salt. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat. Set aside.

Stack tortillas; cut into 6 wedges. Place wedges in a medium mixing bowl; add broth or water. Let stand for 1 minute. Drain, reserving 1/4 cup liquid. Stir the reserved liquid and drained olives into the turkey mixture.

In a 2-quart rectangular baking dish layer 2 cups of the turkey mixture and half of the tortillas; repeat layers. Top with remaining turkey mixture, spreading to cover tortillas. Bake, uncovered, in a 350 degrees F oven for 25 minutes or view heated through. Top with cheese; bake for 2 minutes more. Let stand for 5 minutes before serving.

Top each serving with sour cream and green onion, if desired.

Makes 6 to 8 servings.